After ending up with 3 very ripe bananas and a big box of fresh blueberries I was set to do some baking. I was in the mood to make muffins, but wanted to make them a bit healthier. My goal was to have more protein in my muffin, only whole grains and fresh yummy fruit. Plus they still needed to taste superb… possible?? Yes, oh yes.
These Blueberry Banana Tofu Muffins were good… like really good. I had to hold myself back from eating more than two one. 😉
1 package silken tofu
1/4 cup maple syrup
1/8 cup agave nectar
2 tbsp canola oil
2 tsp vanilla
1 large very ripe banana
1 cup whole wheat flour
1 cup old fashioned oats
1/4 cup wheat germ
1/4 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 cup fresh blueberries
1/4 cup + 2 tbsp slivered almonds
Pre-heat your oven to 350 degrees. In your food processor or blender add the tofu, maple syrup, agave, oil, vanilla and banana. Puree until smooth.
In a large bowl combine the flour, oats,wheat germ, sea salt, baking powder, baking soda and 2 TBSP slivered almonds. Add the tofu mixture and mix until combined (it will be pretty thick). Gently stir in the blueberries.
Line a muffin pan with 12 muffin cups, or coat with olive oil spray (I found this worked better). Using an ice cream scoop fill all 12 cups. Top each muffin with the remaining slivered almonds. Bake for 20 minutes, or until a toothpick comes out clean.
Wait 3 minutes then devour!
I was curious about the nutritional stats so via CalorieCount.com I came up with this per muffin:
Fat (Sat): 5.7 (0.6)
CalorieCount gave them a B-… pretty good for a muffin. I’d like to get the protein a bit higher but for now these delicious muffins will do.
Oh yea, about the unintentional vegan part… forgot to add an egg. They still turned out perfect without it!
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